Creamy Chicken and Fresh Rigatoni
with Parsley- Wheat
- Milk
- Sulphites
Mac and cheese, please!! We've jazzed it up with chicken, sweet peppers and spinach.
Ingredients
340 g
Chicken Breast Tenders
227 g
Fresh Rigatoni
(Contains: Wheat)
237 mL
Cream
(Contains: Milk)
170 mL
Roasted Red Pepper Pesto
(Contains: Milk)
1 unit(s)
Shallot
1 cup
White Cheddar Cheese, shredded
(Contains: Milk)
113 g
Baby Spinach
1 tsp
Chili Flakes
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
1 tbsp
All-Purpose Flour
(Contains: Wheat)
7 g
Parsley
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 10 cups warm water and 1 tbsp salt (use same for 4 ppl) to a large pot. Cover and bring to a boil over high heat. Wash and dry all produce. Roughly chop parsley.Roughly chop spinach.Peel, then cut shallot into 1/4-inch pieces. Drain, then pat roasted red peppers dry with paper towels. Roughly chop.
Pat chicken dry with paper towels, then cut each tender into 1-inch pieces.Season with Zesty Garlic Blend and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp butter per batch.) Cook, flipping occasionally, until cooked through, 5-6 min.**
Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.Reserve 1/2 cup (1 cup) pasta water. Drain and return rigatoni to the same pot, off heat.
Add shallots to the pan with chicken. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle flour over onions and chicken. Cook, stirring often, until coated, 1 min. Add cream and reserved pasta water, then bring to a boil. Cook, stirring often, until sauce thickens, 2-3 min.
Add chicken and cream sauce, cheese, spinach, roasted red peppers and 1 tbsp (2 tbsp) butter to the pot with rigatoni. Stir until cheese melts, 1 min. Divide rigatoni between bowls.Sprinkle parsley and chili flakes over top, to taste.
